Bittersweet Chocolate and Coconut Milk Rounds with Extra-Virgin Olive Oil, Rosemary, and Salt

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Bittersweet Chocolate and Coconut Milk Rounds with Extra-Virgin Olive Oil, Rosemary, and Salt
Bittersweet Chocolate and Coconut Milk Rounds with Extra-Virgin Olive Oil, Rosemary, and Salt
Aurelie Jouan

Bittersweet Chocolate and Coconut Milk Rounds with Extra-Virgin Olive Oil, Rosemary, and Salt

An easy dessert that’s perfect for passing at parties. Balance super sweet coconut-chocolate rounds with a bit of grassy, earthy olive oil, woody rosemary, and flaky fleur de sel. Recipe courtesy of Chef Alessandro Gargani.

12
Servings
323
Calories Per Serving
Deliver Ingredients

Notes

You can substitute coconut You can substitute coconut milk with 3½ ounces coconut milk powder and 1⅔ cup watermilk with 3½ ounces coconut milk powder and 1⅔ cup water

Ingredients

For the chocolate:

  • 12 cupcake wrappers
  • 1 Pound bittersweet chocolate, chopped
  • 1 Cup coconut milk

To serve:

  • Extra-virgin olive oil
  • 1 Tablespoon finely chopped rosemary
  • Fleur de sel (flaky sea salt)
  • Fresh sprigs rosemary

Directions

For the chocolate:

Line the cups of a muffin tin with the cupcake wrappers.

In a double boiler set over medium-low heat, melt the chocolate together with the coconut milk, stirring constantly. Remove the bowl from the heat, and set aside.

Beat the chocolate mixture with a hand whisk for 5 minutes. Pour the chocolate filling into the muffin tins. Then refrigerate until chocolate is completely set (about 2 hours).

To serve:

Unmold the chocolate onto individual serving plates, and discard the paper. Drizzle the chocolates with the oil and sprinkle with the salt and rosemary. Garnish with a fresh sprig of rosemary.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
17g
26%
Sugar
21g
N/A
Saturated Fat
11g
53%
Cholesterol
3mg
1%
Protein
5g
10%
Carbs
43g
14%
Vitamin A
2µg
N/A
Vitamin C
0.3mg
0.5%
Vitamin E
0.3mg
1.4%
Vitamin K
3µg
4%
Calcium
32mg
3%
Fiber
3g
12%
Folate (food)
14µg
N/A
Folate equivalent (total)
51µg
13%
Folic acid
22µg
N/A
Iron
3mg
16%
Magnesium
59mg
15%
Monounsaturated
5g
N/A
Niacin (B3)
2mg
10%
Phosphorus
94mg
13%
Polyunsaturated
0.7g
N/A
Potassium
209mg
6%
Riboflavin (B2)
0.2mg
9.2%
Sodium
210mg
9%
Sugars, added
21g
N/A
Thiamin (B1)
0.2mg
12.7%
Zinc
1mg
6.3%